“A crazy but mightily delicious super-chunky crumble. This pudding has a deconstructed cookie top, with a hint of spices, oats and coconut, layered with chunks of white chocolate and chopped roasted macadamias. Underneath, you’ve got simple red-wine-cooked pears with a dash of vanilla, slightly thickened so there’s a sauce around the fruit. It’s the ruby dessert to get your spirit warm." – Dan Lepard
32 ways to cook with wine (because it's the weekend)
Although, you really should taste it first.
Blackened grapes with pancetta quails
Marinating the quails in dessert wine for this recipe was such a revelation that it nearly sent our test kitchen into meltdown. Try it and see for yourself.
Matt Moran's beef bone broth with kale and potato
This broth is not only good for you, it'll also keep you warm throughout those cold winter months.
Hazelnut chocolate dacquoise cake with red wine cherries
This cake makes a great gluten-free option for Christmas, or whenever you have guests around.
Champagne-battered zucchini flowers with cheese
What's better than zucchini flowers? Champagne-battered zucchini flowers, thats what. These are a must-make next time you're entertaining.
Brussels sprout, anchovy, lemon and caper spaghetti
The sliced sprouts here soak up all the beautiful oil, wine and pasta water for a flavour-packed dish.
Red-wine-braised veal osso bucco
Who doesn't love veal osso bucco? It's a classic winter dish that represents all that's great about the stick-it-in-the-oven-and-forget-about-it thinking behind one-pot roasts, says Matt Moran.
Red wine, quince and white chocolate crumble
Whilst this is anything but your ordinary crumble, echoing the spiced notes of mulled wine, it's one you'll definitely be cooking again and again.
Matt Moran's chicken in bay, garlic and white wine
The cooking juices and the wine emulsify to create the sauce in this one-pan chicken in bay, garlic and white wine recipe.
Pear, champagne and bay jelly
Give your cheese platter a fruity flavour (and a bright splash of colour), with a jelly to complement a dense, semi-hard gouda.
Slow-roasted pork and red wine ragu with pappardelle
"I find this pork ragu best for a Saturday night dinner party or a late Sunday lunch as you can leave the meat to slow-roast all day without any effort on your part." - Katie Quinn Davies
Rigatoni with white wine, artichoke and pea sauce
This gourmet pasta with white wine, artichokes and pea sauce can be on the table in less than 30 minutes.
Mulled wine plum cobbler
Beat the chill this winter with this fruity plum cobbler baked in homemade mulled wine and topped with flaked almonds.
Pork sausage, green lentil and red-wine braise
Sausage don't always have to be boring and barbecued. Take them up a notch with thyme-infused lentils and creamy mash.
Silvia Colloca's Italian braised chicken marylands with wine
Here is an easy but infallible marriage of a few humble ingredients. Every town, village and hamlet in Italy's Marche area has a variation on this chicken maryland recipe, but what they all share is a strong sense of regional pride and, most importantly, glorious flavours. This keeps well in the fridge for up to 4 days, and the flavours will improve over time. As it cools, the sauce will firm up, so make sure you reheat it thoroughly to allow it to return to its liquid state.